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01.11.2022 - News article

Product of the Month November: Cabbage

Cabbage is cultivated in many countries all over the world and is a healthy ingredient in all kinds of different cuisines – be it raw, pickled or boiled. Here in Germany, it is best known in its fermented form: as the famous “sauerkraut”. Given its suitability for long-term storage and its long shelf life, pickled or fermented cabbage has been one of the world’s most important vegetables for centuries. In fact, tons upon tons of its leafy heads are still cultivated and processed in many countries all over the globe in the present day.

Cut cabbage

The most frequently grown varieties of cabbage include white cabbage, red cabbage and savoy cabbage, which are consumed stewed, shredded, steamed, pickled, fermented, boiled, sautéed or raw. A variety of KRONEN machines are suitable for processing cabbage, and we have also developed machines designed specifically for the task.

The size of cabbage heads can vary a great deal, with weights ranging from hundreds of grams to several kilograms both due to the variety and depending on the cultivation conditions. When it comes to machines for processing cabbage, it is therefore particularly important that they can be adjusted to process different sizes. KRONEN offers a variety of machines for coring and cutting cabbage with tool-changing options that enable them to be easily and flexibly adapted for different types of raw produce.

Machines for coring small amounts of cabbage include the HGW manual grid cutter as a manually operated processing solution with a capacity of up to 300 cabbage heads per hour or the PGW pneumatical grid cutter, which can process up to 400 cabbage heads per hour. The KSB-2 cabbage corer is specially designed for coring cabbage heads and can process large quantities of up to 600 heads of cabbage per hour. Different drill heads and a drill head reduction enable the KSB-2 to be adapted for cabbage of different sizes.

In the next stage of processing, cutting the cabbage, the precise cutting thickness plays a central role. Ideal solutions for this stage are the KSM 100 vegetable cutter with a capacity of up to 300 kg per hour and two well-established belt cutting machines: the GS 10-2 for processing up to 700 kg and the GS 20 for larger quantities of up to 2,250 kg per hour. We also offer a solution specifically designed for cutting cabbage: the CAP 68 cabbage cutting machine with a processing capacity of up to 2,500 kg per hour. In this machine, shred shorteners can additionally be used to reduce the length of the strips of cabbage to approx. 50, 70 or 100 mm based on the customer’s specifications.

For a ready-to-eat product, the cut cabbage then needs to be washed, for example in the GEWA 2600 V PLUS for smaller product quantities or the GEWA 5000 V PLUS with a larger capacity. The cut cabbage is often also mixed with other products such as carrot strips or onions, for example in the K120 or K230 salad and delicatessen mixing machines.

All of the processing steps required for cabbage can be performed efficiently and as a continuous process in processing lines with different capacities adapted to meet customers’ specific requirements.